Cocoberry Slices Recipes

COCONUT AND RASPBERRY SLICE

Steps:

• Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
• Preheat oven to 180 degrees celsius.
• For the base, place biscuits into a food processor and process to fine crumbs.
• Add the melted butter to the crumbs and process until combined.
• Press the mixture firmly into the base of the tin using the back of a spoon.
• Spread the base with the raspberry jam.
• For the topping, cream the butter, sugar and vanilla essence until fluffy.
• Add the egg and fold in the coconut and flour.
• Sprinkle over the jam but careful not to press the topping onto the base.
• (It just looks better when baked) Bake for about 20 minutes.
• Allow to cool at room temperature then chill overnight.

BLUEBERRY-COCONUT BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
• Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
• Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.